Long pepper is the first ingredient in my ‘Shine a light on medieval ingredients’ series. And there’s an experimental recipe for you to try.
Category Archives: Spices
The kuskenole: genesis of the Christmas mince pie
Here’s a re-post of one of my most popular posts.
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Down in the woods, part 1
Down in the woods… I cooked some smoked, spicy chickpeas. Yum!
Cassia buds, the ‘flower’ of medieval spices
Flour or flower? That is the question. In this post, I address the spice known as ‘flour of canel’ and explain how it should be understood as ‘cassia buds’. There are Middle English recipe readings to be had too!
Medieval culinary glossary: Saffron
Saffron was the single most important spice in Richard II’s cookery treatise. Read more about its history in late medieval England.
Medieval culinary glossary: grains of paradise
An essential pepperiness with woody and citrus notes… grains of paradise! More from my medieval culinary glossary.
Smoked chickpeas in a cheese, cumin & saffron broth
This delicious chickpea recipe is an adaptation of two medieval recipes, one English and one Italian. The smokiness of the chickpeas combines beautifully with the silky saffron, garlic and cheese broth. My addition of roasted cumin will simply make you want to sing!
The kuskenole: genesis of the Christmas mince pie
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
New Video: Chykens in Hocche
Delicately spiced, this warming dish of poached chicken and saffron rice is guaranteed to brighten any autumnal gloom!
Dr Monk brings to life another delicious recipe from Richard II’s cookery work, Forme of Cury (c.1390).
Jelly in 13th- and 14th-century England
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
MONK'S MODERN MEDIEVAL CUISINE 